Naan is that fluffy Indian bread that accompanies every curry. Although delicious, it’s comprised of refined wheat, which can cause digestive issues and feed candida.

For this reason I sought out to create a grain-free version and this recipe just about nails it. You won’t need to order Indian takeout ever again!


½ cup Almond Flour

½ cup Arrowroot or Tapioca Starch

1 teaspoon Apple Cider Vinegar

1 teaspoon Garlic Powder

1 teaspoon Salt

½ teaspoon Pepper

1 cup Full-Fat Coconut Milk or Water

2 tablespoons Sesame Oil, for pan (can also use Coconut Oil)


1 | In a medium bowl combine the almond flour, apple cider vinegar, tapioca starch, garlic powder, salt, and pepper.

2 | Stir in the coconut milk or water, mixing well to combine.

3 | In a medium skillet, heat ½ tablespoon oil over medium-high heat. Pour in ¼ cup of batter and swirl around slightly. Cook for about 3-4 minutes, or until it begins to golden. Flip and cook for another 2-3 minutes until the edges are crisp.

4 | Repeat with the remaining mixture. Serve immediately with some raita, chutney, or curry.

*Makes 4 small naan breads. (I recommend eating these immediately, as they taste best fresh.)

Sahara Rose is the best-selling author of the Idiot’s Guide to Ayurveda and has been called “a leading voice for the millennial generation into the new paradigm shift” by Deepak Chopra. She is a Certified Ayurvedic Practitioner and host of the #1 spirituality podcast on iTunes, Highest Self Podcast. Discover your mind-body type with her interactive quiz on and connect with her on social media at @IAmSaharaRose.

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